Barbecued Pear Beet And Leek Salad With Blue Chees... |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A great side salad whenever you get out the barbecue. Ingredients:
2 beets, blanched briefly in boiling water, peeled and cut into 1/2” sticks |
2 pears, just ripe, sliced into quarters lengthwise through the stem ends, core removed |
2 leeks cleaned and trimmed. |
2 tbsp olive oil |
1 bottle or can of beer |
1 cup balsamic vinegar |
1/2 cup blue cheese, crumbled |
Directions:
1. Preheat grill to medium heat (about 350°F).
2. Wrap beet sticks in foil and roast on grill about 45 – 60 minutes or until tender. Set pouch aside.
3. While beets are cooking combine the beer and balsamic vinegar in a saucepan and bring to a gentle boil. Continue to simmer until liquid has reduced by about half and become syrupy. Set aside.
4. Liberally oil the grill with the 2 tbsp of olive oil. Place leeks on the grill for 3 – 4 minutes turning several times. Add the pears to the grill and continue grilling leeks and pears for 3 – 4 minutes, turning both several times, until tender and lightly charred. Slice the leeks into 1 inch chunks and place with beet sticks and pear pieces in a serving bowl.
5. Pour the reduced beer and balsamic dressing over and toss. Garnish with the crumbled blue cheese and serve immediately.
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